Name: Beef provençale casserole
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram gravy beef, cut into 4cm pieces; 2 rindless bacon rashers (130g), finely chopped; 1 medium leek, thinly sliced; 2 medium carrots, coarsely chopped; 1 trimmed celery stalk, coarsely chopped; 2 clove garlic, crushed; 410 gram can crushed tomatoes; 1 1/2 cups (375 millilitres) beef stock; 1 cup (250 millilitres) dry red wine; 2 bay leaves; 4 sprigs fresh thyme; 6 sprigs fresh flat-leaf parsley; 2 medium zucchini, sliced thickly; 1/2 cup (75 grams) seeded black olives

Ingredients

2 tablespoon olive oil

1 kilogram gravy beef, cut into 4cm pieces

2 rindless bacon rashers (130g), finely chopped

1 medium leek, thinly sliced

2 medium carrots, coarsely chopped

1 trimmed celery stalk, coarsely chopped

2 clove garlic, crushed

410 gram can crushed tomatoes

1 1/2 cups (375 millilitres) beef stock

1 cup (250 millilitres) dry red wine

2 bay leaves

4 sprigs fresh thyme

6 sprigs fresh flat-leaf parsley

2 medium zucchini, sliced thickly

1/2 cup (75 grams) seeded black olives

Method

1.In a large saucepan, heat oil; cook beef, in batches, until browned.

2.Cook bacon, leek, carrot, celery and garlic in same pan, stirring, until leek softens.

3.Return beef to pan with undrained tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat; simmer, covered, 1½ hours, stirring occasionally.

4.Add zucchini and olives; simmer, covered, about 30 minutes or until beef is tender.

5.Remove and discard bay leaves, thyme and parsley before serving.

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